Ingredients

• 1  rib-eye steak, 1 inch thick
•   Salt and pepper
• 1  tablespoon canola oil, Wesson
• 1  head butter lettuce, leaves removed and torn
• 1/4  cup fresh thyme leaves
• 1/4  cup snipped fresh chives
• 1/4  cup fresh tarragon leaves
• 1/4  cup torn fresh basil leaves
• 2  Roma tomatoes, seeded and diced
•   Balsamic vinaigrette

Directions

1. Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat.

2. Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare or 4 minutes for medium.

3. Transfer steak to cutting board and let rest, loosely covered with foil, while you prepare the salad.

4. Combine lettuce and herbs and divide between two plates.

5. Thinly slice steak across the grain, trimming away fat. Arrange steak slices on top of greens. Sprinkle with chopped tomatoes and drizzle with vinaigrette. Makes 2 servings.